Truffle Risotto

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Full recipe & nutritional value on foodfaithfitness.com

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Truffle Risotto

1

Keep the vegetable broth heated in a separate pot.

2

In a large pan, heat butter and olive oil over medium heat. Add chopped onion and sauté until translucent.

3

Gradually add the heated broth, one ladle at a time, allowing each ladle to be absorbed before adding the next. Stir frequently until the rice is creamy and al dente, about 18-20 minutes.

4

Stir in Parmesan cheese and truffle oil. Season with salt and pepper to taste. Serve immediately, garnished with fresh truffle shavings if desired.

Full recipe & nutritional value on foodfaithfitness.com